Chicken Picatta


  • 2 lbs Foody’s Chicken Breast
  • 2 ½ tsp Salt
  • ½ tsp Pepper
  • 1 cup Flour for dredging
  • 10 tbsp Butter
  • 4 tbsp Olive Oil
  • 1 Shallot, minced
  • 1 ½ cups Chicken Stock
  • 1 Lemon Juiced
  • 2 tsp Lemon Zest
  • 2 tbsp Capers, drained
  • 1 tbsp Garlic, minced
  • Parsley, chopped for garnish


  • Serves: 6
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Calories: 435



  1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the flour on a plate. Derdge the chicken in the flour and shake off any excess

  2. Heat 3 tablespoons butter and 2 tablespoons oil in large skillet set over medium-high until the butter has melted

  3. Working in batches, add½ the chicken and saute until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking

  4. Add 3 more tablespoons of butter and 2 more tablespoons of olive oil and finish cooking the 2nd batch of chicken

  5. Add the shallot to the pan drippings and saute until soft and fragrant, about 1 minute. Add garlic

  6. Add the stock and simmer until reduced by half, about 4-5 minutes

  7. Reduce heat to low, then stir in the remaining 4 tablespoons butter, capers, lemon juice, and zest to taste. Season with remaining ½ teaspoons of salt. Garnish with parsley if using

  8. Serve the chicken with the Picatta sauce poured over the top of the pan-fried chicken

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